Moerbei menu
Marinated scallops, cream of jalapeño, radish, cucumber and a vinaigrette of buttermilk
or
Mousse of chickenliver, figs, cream of red port and crisp of chicken skin
or
Roasted little gem, hummus, parsnip, cashew nuts, vinaigrette of Tandoori spices
or
Oysters: Zeeuwse platte
2 Classic, 2 gratinated with café beurre de Paris, and 2 Thai style
‘To order as a starter or second course’ (supplement + €19,50)
***
Slow cooked trout, glaced eel, celeriac and a sauce of verbena and eel
or
Ravioli of oxtail, crispy fried sweetbread, cream of artichoke and a vinaigrette of morels
or
Savoury cake of seaweed, cream of szechuan and algae, sea fennel and a sauce of kombu
***
Skin-fried seabass, cream of saffron, risotto, foam of miso and a sauce of smoked paprika
or
Fried turbot, lobster, asparagus and a beurre blanc with dashi
(supplement + € 10,00)
or
Fried lamb fillet, stew of the lamb, pommes anna, asparagus and a sauce of black garlic
or
Pointed cabbage, caramel of turnip, fried cauliflower mushroom, crunch of Oude Leidsche
and a sauce of mustard with Pernod
***
Variation of quality cheeses
cheese instead of dessert supplement € 5,00
or
Tarte tatin with calvados, Rocchetta (cow-/sheep-/goatcheese) and apple
***
Marinated pineapple, ricepudding with kaffir lime, vanilla and lemon grass, cream of peanut,
coconut and ice cream of passionfruit
or
Cremeux and marinated Lambada strawberries, rhubarb cooked in strawberry juice
and ice cream of strawberries, magnolia and green peppers
3 courses € 75,00 (only for lunch)
4 courses € 92,50
5 courses € 102,50
Wine pairing € 11,50 per glass
*We’d like to point out that we will do our uttermost best to fulfill your wishes,
but we can’t guarantee that there are no traces or residue in our dishes.
some of the allergies are so severe that we can’t make any promises.
The á la Carte dishes as well as the different courses on the menu are replaced regularly.
We’re using fresh seasonal products for all of our dishes. For example when it’s the season for asparagus, lamb or game we’ll try to use it in our menu.
The Northsea plays an important role in our fish courses, like the sole, turbot or lobster.
In springtime the Dutch suckling lambs straight out of the area are a favourite to work with. If it is up to our standard.
The dishes which we prepare with care and passion in the kitchen of Restaurant de Moerbei are based on the French Haut Cuisine with different gastronomical influences. One of which is Asian.
